We are anticipating 30-40 guests (mostly women & children, but single men and dads will also be participating). All menus will be pre-set each night. We plan to prepare all of the dinners in the Mullen Commons kitchen.

Jobs Available:

• Dinner Cooks & Servers
• Weeknight Breakfast & Lunch Set-Up
• Weekend Breakfast Cooks & Servers
• Weekend Lunch Cooks & Servers
• Weekday Breakfast Servers & Clean-up
• Daily Dinner Crew Chiefs
• Weekend Breakfast Crew Chiefs
• Weekend Lunch Crew Chiefs

Remember, we are here to serve. Be respectful of our guests at all times.

I signed up to serve and clean up breakfast on:

Day __________________________ Date: ___________________________________

Day __________________________ Date: ___________________________________

If an emergency comes up and you are unable to come, please call Debbie Mellin at 939-7911 Extension 103 as soon as possible.

1. You will be contacted by the Crew Chief to let you know what the menu and recipes are for your assigned night and to remind you of the night for which you are assigned.
2. Arrive at Mullen Commons at 4:00- 5:00 P.M. Leave purses and other valuables at home. There is no secure place to store valuables in the kitchen area. Please do not bring children with you.
3. Upon arrival sign in and put on a name tag with your first name ONLY plainly written.
4. Read "Providing and Maintaining Healthy Boundaries" before beginning work shift.
5. You will help to cook and serve the evening meal for 40 – 60 persons. Follow directions by the crew chief to prepare the foods for dinner. Wear disposable gloves when handling food.
6. Carry everything needed for dinner into the serving area – including condiments.
7. Dinner should be ready to serve by 6:30 PM. Everyone (guests & volunteers) should be served firsts before anyone is served seconds.
8. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy dinner.

1. Arrive about 6:00 PM.
2. Sign in and put on a name tag with your first name ONLY plainly written.
3. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.

For Breakfast:

1. Prepare a rolling cart with all non perishable breakfast items.
2. Include paper products and food items.
3. Include toaster on the cart.
4. See list available for all the items to include.
5. When the guests have finished their after-dinner coffee, set up coffee-maker so it is ready to plug in.

1. Gather all lunch supplies.
2. Check list of available items.
3. Set out lunch items.
4. Put out on one table for lunch assembly after dinner. (usually between 7-7:30 pm)
5. Add serving forks for sandwich meats and cheese and spreaders for condiments.
6. Add cutting boards for sandwich preparation.
7. Set out paper bags, markers for labeling lunches, baggies for sandwiches. Sometimes it is handy to have plastic grocery bags to hold all the lunches of each family.
8. Add a grey bin or stainless tray to collect bagged and labeled lunches for overnight refrigeration.
9. Allow about ½ hour for lunch making.
10. Check with residents to make sure they have all made their lunches.
11. When lunch prep is finished place lunches in the refrigerator overnight.

Weekday Breakfast Serve & Clean Up Volunteers– Job Description
(1 needed each day- 2½ hours – 5:30 AM – 8:00 AM)

Thank you for your loving contribution to the welfare of these families!!!

1. When you arrive at 5:30 AM:
   1. Sign in and put on a name tag with your first name ONLY plainly written
   2. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.
2. With the overnight volunteer(s), set out a simple continental breakfast that was left in the kitchen the night before.
3. Provide gray bins and garbage cans for used plates and silverware.
4. Guests should scrape their own plates and place in bins provided.
5. You may join the guests for breakfast.
6. Put out the lunches [from the refrigerator] that the guests have prepared the night before so they can collect them before they leave for the day.
7. When guests are finished (usually by 6:30 AM) put garbage and recyclables into cans or other receptacles provided.
8. Wipe down all tables. The tablecloths are plastic and should be able to be used for 4-5 days.
9. Wash all pots, pans, utensils, plates etc. and put away to proper locations.
10. Empty coffee and hot water pots and wipe down as needed. Put away in food pantry.
11. Run dishes, utensils and serving ware through the dish washer if needed, following instructions on the wall.
12. Wipe down kitchen counters as needed.
13. Volunteers should be done and free to leave by about 8:00 AM.
14. Leave the kitchen as you found it – or better!

1. You will be contacted by the Crew Chief to let you know what the menu and recipes are for your assigned night and to remind you of the night for which you are assigned.
2. Arrive at Mullen Commons at 7:00 AM. Leave purses and other valuables at home. There is no secure place to store valuables in the kitchen area. Please do not bring children with you.
3. Upon arrival sign in and put on a name tag with your first name ONLY plainly written.
4. Read "Providing and Maintaining Healthy Boundaries" before beginning work shift.
5. You will help to cook and serve the breakfast for about 40 persons. Follow directions by the crew chief or meals chairman to prepare the foods for breakfast. Wear disposable gloves when handling food.
6. Carry everything needed for breakfast into the serving area – including condiments.
7. Breakfast should be ready to serve by 8:00 AM. Everyone (guests & volunteers) should be served firsts before anyone is served seconds.
8. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy breakfast.

1. You will be contacted by the Crew Chief to let you know what the menu and recipes are for your assigned night and to remind you of the night for which you are assigned.
2. Arrive at Mullen Commons at 11:00- 1:00 P.M. Leave purses and other valuables at home. There is no secure place to store valuables in the kitchen area. Please do not bring children with you.
3. Upon arrival sign in and put on a name tag with your first name ONLY plainly written.
4. Read "Providing and Maintaining Healthy Boundaries" before beginning work shift.
5. You will help to cook and serve the lunch for about 40 persons. Follow directions by the crew chief to prepare the foods for lunch. Wear disposable gloves when handling food.
6. Carry everything needed for lunch into the serving area – including condiments.
7. Lunch should be ready to serve by Noon. Everyone (guests & volunteers) should be served firsts before anyone is served seconds.
8. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy lunch.

1. When you arrive at 5:30 AM:
   1. Sign in and put on a name tag with your first name ONLY plainly written
   2. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.
2. With the overnight volunteer(s), set out a simple continental breakfast that was left in the kitchen the night before.
3. You may join the guests for breakfast.
4. After guests are finished (usually by 6:30 AM) put garbage and recyclables into cans or other receptacles provided.
5. Provide gray bins and garbage cans for used plates and silverware.
6. Guests should scrape their own plates and place in bins provided.
7. Wash all pots, pans, utensils, plates etc. and put away to proper locations.
8. Wash tables and restock supplies for next meal.
9. Empty coffee filter and wipe down the coffee pot.
10. Run dishes, utensils and serving ware through the dish washer, following instructions on the wall.
11. Wipe down all tables. The tablecloths are plastic and should be able to be used for 4-5 nights.
12. Wash serving pieces and make sure that everything is put back in the correct locations.
13. Wipe down kitchen counters.
14. Clean-up volunteers should be done and free to leave by about 10:00 AM.
15. Leave the kitchen as you found it – or better

Daily Dinner Crew Chief – Job Description
(1 needed each day- 4 hours - 4:00 – 8:00 PM)

Here’s what it means to be a Crew Chief: You will communicate with all volunteers assigned for that night and coordinate what everyone will be doing. You will supervise the cooking and serving of the evening meal. You will also be responsible for lunch and breakfast set out/preparation for the day following your evening meal. We may have to make changes in procedures after we see how things are going. You will be notified of any major or minor procedural changes.

Before your assigned day:

1. You will be contacted by the Food Services Chairman to let you know what the menu and recipes are for your assigned night. You will be the "go to" person on your assigned night. This means you will be responsible to see that the dinner meal is cooked, served and cleaned up the night you are assigned.
2. You will contact all of the cook/servers for your night via e-mail and phone to acknowledge that you have them signed up and answer any questions they may have.
1. Notify all cook/servers that they should be at the Mullen Common kitchen at 4:00 PM. and should be done with serving no later than 7:00 PM. Arrival time will depend on how involved the dinner prep will be.
2. Notify the breakfast preparation crew that they should be at the Mullen Common kitchen at 6:00 PM and should be done with clean-up no later than 8:30 p.m.
3. Give your crews some instructions about interacting with the Winter Nights clients and other rules they will need to be aware of.
4. Recommend that your volunteers leave purses and other valuables at home or in their cars. There is no secure place to store valuables in the kitchen area.
5. Ask them not to bring children.

Cooking and Serving on your assigned day

1. Arrive at Mullen Commons before 4:00PM. Verify that all necessary food items for your meal are on site the night of your duty. Double check amounts needed a few days ahead of time with the Food Services chairman. Usually you will be cooking 40-60 meals each evening.
2. As Volunteers arrive, remind them to
1. Sign in and put on a name tag with your first name ONLY plainly written
2. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.

3. b. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.

4. Be willing to send people home if there are too many volunteers.
5. Be sure coffee and tea water are turned on in plenty of time.
6. Serving will be done by the kitchen volunteers. Dinner should be ready to serve by 6:30 PM.

Have servers carry everything needed for dinner into the serving area – including condiments. Everyone (guests & volunteers) should be served firsts before anyone is served seconds

7. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy dinner.

We are anticipating 30-40 guests (mostly women & children, but single men and dads will also be participating). All menus will be pre-set. We plan to prepare all of the meals in the Mullen Commons kitchen.

Here’s what it means to be a Crew Chief: You will communicate with all volunteers assigned for that morning and coordinate what everyone will be doing. You will supervise the cooking and serving and clean up of a weekend breakfast. We may have to make changes in procedures after we see how things are going. You will be notified if anything changes.

Before your assigned day:

1. You will be contacted by the Food Services Chairman to let you know what the menu and recipes are for your assigned meal. You will be the "go to" person on your assigned morning. This means you will be responsible to see that the breakfast is cooked, served and cleaned up the day you are assigned.
2. You will contact all of the cook/servers for your meal via e-mail and phone to acknowledge that you have them signed up and answer any questions they may have.
1. Notify all cook/servers that they should be at the Mullen Common kitchen at 7:00 AM. and should be done with serving no later than 9:00 AM.
2. Give your crews some instructions about interacting with the Winter Nights clients and other rules they will need to be aware of.
3. Recommend that your volunteers leave purses and other valuables at home or in their cars. There is no secure place to store valuables in the kitchen area.
4. Ask them not to bring children. 

Cooking and Serving on your assigned day:

1. Arrive at Mullen Commons before 7:00AM. Verify that all necessary food items for your meal are on site the morning of your duty. Double check amounts needed a few days ahead of time with the Food Services chairman. Usually you will be cooking 40-50 breakfasts.
2. As Volunteers arrive, remind them to
1. Sign in and put on a name tag with your first name ONLY plainly written
2. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.
3. Be willing to send people home if there are too many volunteers.
4. Be sure coffee and tea water are turned on in plenty of time.
5. Serving will be done by the kitchen volunteers.
6. Have servers carry everything needed for breakfast into the serving area – including condiments. Everyone (guests & volunteers) should be served firsts before anyone is served seconds
7. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy breakfast.

Clean up:

8. Provide gray bins and garbage cans for used plates and silverware.
9. Guests should scrape their own plates and place in bins provided.
10. When guests are finished put garbage and recyclables into cans or other receptacles provided.
11. Wipe down all tables. The tablecloths are plastic and should be able to be used for 4-5 days.
12. Empty coffee and hot water pots and wipe down as needed. Put away in food pantry.
13. Run dishes, utensils and serving ware through the dish washer if needed, following instructions on the wall. Put all items back in their designated places.
14. Wipe down kitchen counters as needed. Sweep floors as needed. Empty trash cans.
15. Volunteers should be done and free to leave by about 9:00 AM.

Here’s what it means to be a Crew Chief: You will communicate with all volunteers assigned for that day’s lunch and coordinate what everyone will be doing. You will supervise the cooking and serving of a weekend lunch. We may have to make changes in procedures after we see how things are going. You will be notified if anything changes.

Before your assigned day:

1. You will be contacted by the Food Services Chairman to let you know what the menu and recipes are for your assigned meal. You will be the "go to" person on your assigned day. This means you will be responsible to see that the lunch is cooked, served and the kitchen is cleaned up the day you are assigned.
2. You will contact all of the cook/servers for your meal via e-mail and phone to acknowledge that you have them signed up and answer any questions they may have.
1. Notify all cook/servers that they should be at the Mullen Common kitchen at 11:00 AM. and should be done with serving and cleaning no later than 2:00 PM.
2. Give your crews some instructions about interacting with the Winter Nights clients and other rules they will need to be aware of.
3. Recommend that your volunteers leave purses and other valuables at home or in their cars. There is no secure place to store valuables in the kitchen area.
3. Ask them not to bring children.

Cooking and Serving on your assigned day:

1. Arrive at Mullen Commons before 11:00AM. Verify that all necessary food items for your meal are on site the day of your duty. Double check amounts needed a few days ahead of time with the Food Services chairman. Usually you will be preparing 40-50 lunches.
2. As Volunteers arrive, remind them to
1. Sign in and put on a name tag with your first name ONLY plainly written
2. Read "Providing and Maintaining Healthy Boundaries" before beginning their work shift.
3. Be willing to send people home if there are too many volunteers.
4. Be sure coffee and tea water are turned on in plenty of time.
5. Serving will be done by the kitchen volunteers.
6. Have servers carry everything needed for lunch into the serving area – including condiments. Everyone (guests & volunteers) should be served firsts before anyone is served seconds
7. When all guests have been served, please serve yourselves and sit down with our guests, mingle, and enjoy lunch.

Clean up:

8. Provide gray bins and garbage cans for used plates and silverware.
9. Guests should scrape their own plates and place in bins provided.
10. When guests are finished put garbage and recyclables into cans or other receptacles provided.
11. Wipe down all tables. The tablecloths are plastic and should be able to be used for 4-5 days.
12. Empty coffee and hot water pots and wipe down as needed. Put away in food pantry.
13. Run dishes, utensils and serving ware through the dish washer if needed, following instructions on the wall. Put all items back in their designated places.
14. Wipe down kitchen counters as needed. Sweep floors as needed. Empty trash cans.
15. Volunteers should be done and free to leave by about 2:00 PM.

Remember, we are here to serve. Be respectful of our guests at all times.

I signed up to serve and clean up breakfast on:

Day __________________________ Date: ___________________________________

Day __________________________ Date: ___________________________________

If an emergency arises and you are unable to come, please call Debbie Mellin at 939-7911 Extension 103 as soon as possible.